Vintage Scalloped Potatoes

I had to come up with a unique name for my scalloped potatoes to get your attention! And the recipe I am about to share with you is truly vintage!

There are so many recipes out there for these potatoes and they usually involve making a white cheese sauce. Not mine!

This recipe is my own concoction that I made constantly as a single parent when my girls were little. It was during the time when Velveeta was King....in the 1980's. I don't remember what a loaf of Velveeta went for back then but it wasn't the $5.88 I paid recently at Walmart!

 

I had the whole package too....the Tupperware container you could store it in and the cheese slicer that was designed to cut the perfect slice. The slicer has long been lost....or maybe broken from too much use!

For this recipe you will need potatoes, flour, butter or margarine, Velveeta and milk.

The Best The Only Easy Scalloped Potatoes
Time to bake: 1 hour     400 degrees

This is a no measuring, no specific amounts kind of recipe. Depending on the size of your casserole dish and how many you want to serve you will need:

Enough potatoes to fill the dish, peeled and sliced thin (for a 2 qt. casserole I used 4)
Butter or margarine
Flour
Velveeta
Milk
Salt and pepper to taste

Place a layer of sliced potatoes on the bottom of a buttered casserole dish. Top with dots of butter, pieces of Velveeta and sprinkles of flour. Salt and pepper to taste. Keep layering until you fill the dish. Pour milk to about half way up the casserole.
Bake in a 400 degree oven for 45 minutes with a cover on. Take cover off the last 15 minutes.

Let it cool before eating, if at all possible! It is not!

What are you cooking for dinner tonight?

AnnMarie :)

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